Name: Wedding Chicken
Cook time: 15 minutes
Total time: 12 hours plus 45 minutes
Yield: 4 Servings
Ingredients: 10 garlic cloves, coarsely chopped; 4 serrano chiles, with seeds, thinly sliced; 1 3½” piece ginger, peeled, finely grated; 1 cup olive oil; ½ cup reduced-sodium soy sauce; ¼ cup apple cider vinegar; ¼ cup sugar; 3 tablespoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon kosher salt; 2 lemons, sliced, plus wedges for serving; 6 sprigs thyme; 8 skin-on, bone-in chicken thighs (about 3½ lb.)

Christina Holmes

“When I was getting married, I couldn’t think of a caterer I wanted to use,” says chef Naomi Pomeroy, Expatriate, Portland, OR, “and I didn’t want to ask my staff.” Her solution? Cook for her guests herself. She went with super-simple chicken, powered by a throw-together marinade.

Recipe notes